Raw porridge, as its name implies, consists of three cooking processes: porridge bottom. Cook the rice porridge well, similar to the soup in cook the meat. Raw food. Fresh chicken, fish and duck are all kinds of meat materials, cooked with rice porridge, and hot porridge is called "rolling", which is the practice of gurgling. Fresh. Boil the porridge to taste before eating. A bowl of raw porridge looks simple, but it is so complicated to make, and any link may end. But if you break it down, the three links are not complicated. Cooking porridge is not difficult, is it? Just boil and boil; It's not difficult to eat raw, is it As long as it is fresh; It's not hard to mention novelty, is it? Just sprinkle some onions and ginger. However, the key lies in collocation, which lies in the cooperation between ingredients. Moreover, Shunde people are sincere, regard food as life, do not engage in counterfeiting, and never use chemical seasonings and thickeners. In other words, it is based on the taste of the ingredients themselves and the taste that stimulates each other with the ingredients. No chemical seasonings, little spices, even monosodium glutamate and chicken essence are used. This is the most respectable place for Shunde cuisine.
Accurately speaking, raw rolled porridge in Shunde is not rice porridge, but basically "porridge bottom". When cooking porridge bottom, it is necessary to add seasoning ingredients to determine the taste attributes of porridge bottom. Every raw porridge shop has its own taste characteristics, which is the taste of porridge bottom. To sum up, there are three main types:
Top-grade Yaozhu, with a little broken tangerine peel, gives people the mellow flavor of seafood, which is the favorite bottom flavor of Shunde people. The most common is ginkgo biloba. Shunde people believe in the longevity gene of this fruit and love its taste. With shredded red dates, the cooked porridge is fragrant and slightly sweet, which is also the love of Shunde people. Then there are preserved eggs, with some Nostoc flagelliforme to make a fortune. Porridge is a traditional cooking method. The rice is soaked first, and then boiled until it is "soulless". It means that all the rice grains are boiled, unlike our normal porridge, all the rice grains are intact. Kung fu is cooked in one place, with rice and ingredients cooked together.
The raw materials used in Shunde porridge are not limited, as long as they are fish ingredients. The most common is pig water, with pig liver as the main material and other collocations. It is not difficult to make, such as chop suey, fresh pig liver, chop suey, pig heart and pig intestines, cut and washed, marinated with onion and ginger cooking wine, sugar and peanut oil, then cooked porridge, added with marinated chop suey, boiled for a few minutes with high fire, and then turned off the fire and put salt to adjust the salinity.
It is easier to refresh raw porridge. Roll porridge, as long as onion and ginger are shredded, and more will be served with Chili and coriander. Some chefs put away, some put fresh spices on the table, and diners choose to put them themselves.